Storage stability of whole and nibbed, conventional and high oleic peanuts (<i>Arachis hypogeae </i>L.)

Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited. Storage trials to determine the stability to oxidation were carried out on whole and nibbed kernels of conventional (CP) and high oleic (HOP) peanuts, with respect to temperature and modified atmosphere packaging. HOP exhibited the highest oxidative stability, with a lag phase in whole kernels of 12–15 weeks before significant oxidation occurred. HOP also showed higher levels of intrinsic antioxidants, a trolox equivalent antioxidant capacity (TEAC) of 70 mMol equivalence and radical scavenging percentage (RSP) of 99.8 % at the beginning of storage trials, whereas CP showed values of 40 mMol and 81.2 %, respectively. The intrinsic antioxidants at the beginning of these storage trials were shown to affect the peroxide value (PV), where RSP and TEAC decreased, and PV increased. Therefore, in peanuts the processing format (nibbed or whole) had the highest influence on susceptibility of lipid oxidation, highest to lowest importance: processing format &gt; temperature &gt; atmospheric conditions

Unfair dismissal: procedure, fairness and compensation

This article addresses those provisions of Employment Act (EA) 2002 (implemented on 1 October 2004) which introduce statutory disciplinary and grievance procedures. In particular, it will consider the impact of the new provisions on traditional approaches to procedural unfairness by employers, the doctrine established by the House of Lords in Polkey v A E Dayton Services and the calculation of compensation in these cases. A significant recent decision of the Employment Appeal Tribunal, handed down by Elias P. has answered a number of questions about the meaning of statutory language which is described as ‘elusively vague’ by the President of the EAT. Inevitably, further questions remain